Types of Oils and Their Characteristics
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Lighter, more refined oils tend to have higher smoke points. Experience using an oil is generally a sufficiently reliable guide. Although outcomes of empirical tests are sensitive to the qualities of particular samples (brand, composition, refinement, process), the data below should be helpful in comparing the properties of different oils.
Smoking oil indicates a risk of combustion, and left unchecked can also set off a fire alarm. When using any cooking oil, should it begin to smoke, heat should be reduced immediately. Generally, one should be fully prepared to extinguish a burning oil fire before heating, typically by having on hand the lid to place on the pan, or (for the worst case) having on hand the proper fire extinguisher.
| Type of oil or fat | Saturated | Monounsaturated | Polyunsaturated | Smoke point |
Uses | |
|---|---|---|---|---|---|---|
| Almond | 8% | 66% | 26% | 221 °C (430 °F) | Baking, sauces, flavoring | |
| Avocado | 12% | 74% | 14% | 271 °C (520 °F) | Frying, sautéing, dipping oil, salad oil | |
| Butter | 66% | 30% | 4% | 150 °C (302 °F) | Cooking, baking, condiment, sauces, flavoring | |
| Ghee, clarified butter | 65% | 32% | 3% | 190–250 °C (374–482 °F) | Deep frying, cooking, sautéeing, condiment, flavoring | |
| Canola oil | 6% | 62% | 32% | 204 °C (399 °F) | Frying, baking, salad dressings | |
| Coconut oil | 92% | 6% | 2% | 177 °C (351 °F) | Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening | |
| Rice bran oil | 20% | 47% | 33% | 254 °C (489 °F) | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. | |
| Corn oil | 13% | 25% | 62% | 236 °C (457 °F) | Frying, baking, salad dressings, margarine, shortening | |
| Cottonseed oil | 24% | 26% | 50% | 216 °C (421 °F) | Margarine, shortening, salad dressings, commercially fried products | |
| Grape seed oil | 12% | 17% | 71% | 204 °C (399 °F) | Cooking, salad dressings, margarine | |
| Hemp oil | 9% | 12% | 79% | 165 °C (329 °F) | Cooking, salad dressings, ... | |
| Lard | 41% | 47% | 2% | 138–201 °C (280–394 °F) | Baking, frying | |
| Margarine, hard | 80% | 14% | 6% | 150 °C (302 °F) | Cooking, baking, condiment | |
| Mustard oil | 13% | 60% | 21% | 254 °C (489 °F) | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. | |
| Margarine, soft | 20% | 47% | 33% | 150–160 °C (302–320 °F) | Cooking, baking, condiment | |
| Macadamia oil | 12.5% | 84% | 3.5% | 210 °C (410 °F) | Cooking, frying, deep frying, salads, dressings. A slightly nutty odour. | |
| Diacylglycerol (DAG) oil | 3.5% | 37.95% | 59% | 215 °C (419 °F) | Frying, baking, salad oil | |
| Olive oil (extra virgin) | 14% | 73% | 11% | 190 °C (374 °F) | Cooking, salad oils, margarine | |
| Olive oil (virgin) | 14% | 73% | 11% | 215 °C (419 °F) | Cooking, salad oils, margarine | |
| Olive oil (refined) | 14% | 73% | 11% | 225 °C (437 °F) | Sautee, stir frying, deep frying, cooking, salad oils, margarine | |
| Olive oil (extra light) | 14% | 73% | 11% | 242 °C (468 °F) | Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine | |
| Palm oil | 52% | 38% | 10% | 230 °C (446 °F) | Cooking, flavoring, vegetable oil, shortening | |
| Peanut oil / groundnut oil | 18% | 49% | 33% | 231 °C (448 °F) | Frying, cooking, salad oils, margarine | |
| Pumpkin seed oil | 8% | 36% | 57% | 121 °C (250 °F) | salad oils | |
| Safflower oil | 10% | 13% | 77% | 265 °C (509 °F) | Cooking, salad dressings, margarine | |
| Sesame oil (Unrefined) | 14% | 43% | 43% | 177 °C (351 °F) | Cooking | |
| Sesame oil (semi-refined) | 14% | 43% | 43% | 232 °C (450 °F) | Cooking, deep frying | |
| Soybean oil | 15% | 24% | 61% | 241 °C (466 °F) | Cooking, salad dressings, vegetable oil, margarine, shortening | |
| Sunflower oil (linoleic) | 11% | 20% | 69% | 246 °C (475 °F) | Cooking, salad dressings, margarine, shortening | |
| Sunflower oil (high oleic) | 9% | 82% | 9% | 160 °C (320 °F) | Cooking | |
| Tea seed oil | 22% | 60% | 18% | 252 °C (486 °F) | Cooking, salad dressings, stir frying, frying, margarine | |
| Walnut (Semi-refined) | 9% | 23% | 63% | 204 °C (399 °F) | Salad dressings, added to cold dishes to enhance flavor |
Read more about this topic: Cooking Oil
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